Lemon Cupcakes With Elderflower Frosting

  • Cooking time20
  • Prep time10
  • Servings0
recipe image Lemon Cupcakes With Elderflower Frosting


  • 0.75 cup all-purpose flour
  • 0.75 cup whole wheat flour
  • 1.75 tsp. baking powder
  • 1 cup (2 sticks) Becel® salted margarine sticks, divided
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cup 2% milk
  • 2 tsp. vanilla extract, divided
  • 1 Tbsp. grated lemon peel
  • 2 Tbsp. elderflower liqueur
  • 2 cups icing sugar
  • Edible flowers, for garnish

  • Calories350
  • Total Fat16 g
  • Saturated Fat4.5 g
  • Trans Fat0 g
  • Polyunsaturated Fat3 g
  • Monounsaturated Fat8 g
  • Cholesterol30 mg
  • Sodium200 mg
  • Total Carbs50 g
  • Dietary Fiber1 g
  • Sugars39 g
  • Protein3 g
  • Vitamin D0 mcg
  • Calcium43 mg
  • Iron1 mg
  • Potassium74 mg
  • Omega-31 g
  • Omega-62.5 g


Preheat oven to 350°. Line 12-cup muffin pan with paper cupcake liners; set aside. Combine flours and baking powder in medium bowl; set aside. Beat 1/2 cup (1 stick) Becel® sticks with granulated sugar in large bowl with electric mixer until creamy. Beat in eggs on low speed until blended, about 2 minutes. Beat in milk and 1 tsp. (5 ml) vanilla. Slowly beat in flour mixture just until combined, scraping sides of bowl occasionally. Stir in lemon peel. Evenly spoon batter into prepared pan. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes. Remove cupcakes and cool completely. Meanwhile, blend remaining 1/2 cup (1 stick) Becel® sticks, icing sugar, elderflower liqueur and remaining 1 tsp. (5 mL) vanilla until blended. Beat on medium-high speed, scraping sides occasionally, until light and fluffy, about 2 minutes. Evenly frost cooled cupcakes and garnish with edible flowers.